H
A
C
Hazard
Analysis
Critical
C
P
Control
Points
PRP’s (Prerequisite Programs) The foundation of HACCP
FOOD CONTACT SURFACES.
CLEANING AND SANITISING.
PEST CONTROL.
Every area that comes into contact with food could be a source of
contamination. Materials must therefore be sealed or waterproof or
else bacteria and other hazards can build up on surfaces. Stainless
steel and plastic are both food safe materials.
Specific procedures, frequency and monitoring
are all important. Visual inspections, chemical
testing, microbial tests, and more can verify
cleanliness.
Pests pose a serious risk to food safety. PRP’s that
address pest control must be defined and directed
by someone in the company. Records should be
kept of exterminator visits.
WATER, STEAM and ICE SAFETY.
HAND WASHING and TOILET FACILITY MAINTENANCE.
Every stage of food processing includes water. When preparing
PRP’s, attention should be given to water source, protection from
contamination and water quality.
The simple act of hand washing is critical in keeping food safe. Proper toilet facilities with warm water and
soap are crucial must-haves at any food production unit. Toilet facilities should have self closing doors and
paper products.
The 7 principles of HACCP
What is HACCP
Here are the seven steps mandated in HACCP guidelines:
The most effective way of looking
after food safety in the kitchen, is
to implement systems that would
manage hygiene and in return
prevent food safety issues.
HACCP, a system designed to
prevent these issues before they
occur are the most popular method
to date. Basic conditions and
activities for food safety , are
necessary to maintain a hygienic
environment throughout the food
chain. It should be suitable for
production, handling, and provision
of safe food for human
consumption.
1.
Conduct a Hazard Analysis
Identify where problems may occur, assess the risk and plan for prevention.
Identify Critical Control Points (CCP’s)
2.
3.
Determine the key points in the food preparation process where a food hazard can be
prevented, eliminated, or reduced to a safe level.
Establish Critical Limits
Implement critical limit(s) which must be met to ensure the CCP is under control.
The History of HACCP
HACCP was originally developed for
the space programme. In the early
1960s, food scientists and
engineers from The Pillsbury
Company worked together with
NASA and the U.S. Army Natick
Research Laboratories to develop
food that would be safe for
astronauts to consume in space.
The goal was to produce food with
zero defects, as even a small failure
could pose serious risks to
astronaut health or interfere with
spacecraft systems.
4.
5.
6.
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7.
Define Monitoring Procedures
Establish a system to monitor control of the CCP’s by scheduled testing or observations.
Establish Corrective Actions
Specific corrective actions must be developed for each CCP in the HACCP system.
Implement Verification Procedures
Establish procedures for verification to confirm that HACCP system is working effectively.
Establish Documentation & Record Keeping
HACCP documents include information and support data used to establish the system and
create the complete HACCP plan.